Quick and Delicious Gluten Free Popovers

Have you ever had a popover? In my dreams I am sitting in some little café in France delicately enjoying one of these lighter-than-air treats. Carefully opening the top, putting a spot of jam in the middle and tasting the light texture of something so wonderful that it deserves to be enjoyed with only the best coffee or tea. I have to admit, I had never experienced a popover like this until now. Popovers just sounded like something reserved for special occasions. Like when you have a fancy brunch or a very special European guest come to visit. Not for just regular meals.

And then this recipe walks in and enthusiastically shatters that picture.

The inspiration for gluten free popovers came from a rediscovery of a convenient kitchen appliance that is most thought of for mixing up smoothies and other fun beverages. From this previous recipe using the blender, the appeal of a kitchen tool as handy as the blender has meant some major fun in the kitchen. And some major changes to some gluten free recipes.

So you could say it’s a blender bonanza right now – testing all kinds of recipes that could be made in the blender.

The thing with these gluten free popovers is that they fit perfectly for breakfast or dinner. I know, dinner?! A popover… Really? But I’m here to tell you, popovers for dinner make a lot of sense. Especially using this recipe. This gluten free popover recipe is a really quick way to get a bread on the table in no time. These were originally made for breakfast, but they could very easily replace rolls for dinner. Some softened butter oozing out from each one, all piled in a bread basket – Mmmm.

The filling for these could be just about anything. Fruit jams, butter, a sprinkling of cinnamon and sugar, even some garlic butter.

Flaky gluten free popovers, just slice and enjoy!

One note about these gluten free popovers though – these do not contain xanthan gum but they do rely heavily on eggs. So my dear egg free readers, I can’t predict how these will perform if you need to replace the eggs. Because I don’t use xanthan gum in them, the eggs are more critical than ever.

1. Preheat oven to 400°F. Grease or use cooking spray on a 12 cup muffin pan. Set aside.

2. In a medium bowl, mix together the flour mix, psyllium husk and salt. Set aside.

3. In the blender, add the eggs, butter and milk. Blend on medium speed until the mixture is smooth and well blended.

4. Add the dry ingredients to the blender and blend the batter on medium speed until it’s a smooth batter. It will be very runny.

Remember gluten free batter is never like batter made with regular white flour – so don’t judge it by how the batter looks.

5. Filling the muffin pan is a cinch with the blender – just fill each cup about 2/3 of the way full. The batter should be runny enough that you won’t need to scrape the blender.

6. Bake for 22 minutes at 400. Then reduce the temperature to 350 and bake for another 10 – 15 minutes, until they are deep, golden brown.

7. Using a sharp knife, stick each popover with the knife to release the steam. Remove to a wire rack to serve immediately.

Serve with butter, jam, garlic butter, or just brush the tops with olive oil and a sprinkling of coarse salt.

These popovers are not real sweet – if you like your breads on the sweet side, brush them with melted butter and sprinkle the finished popovers with sugar, or serve them with honey. I hesitate to recommend adding sugar or other sweeteners to the batter as I have not tried it, and I am not sure how it would affect the rise of the popovers. But if I had to suggest something to add to the batter to make them sweet, I’d start with 1 tsp. granulated sugar. 🙂